Name: Horchata Sheet Cake
Prep time: 20 s
Cook time: 30 s
Total time: 110 s
Yield: 20
Cuisine: Mexican
Ingredients: 4 large eggsat room temperature; 1 cup homemade or prepared horchataat room temperaturedivided; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 2 cups cake or all-purpose floursifted; 1 1/2 cups granulated sugar; 1 tablespoon baking powder; 1 teaspoon ground cinnamonplus additional for serving; 1 teaspoon kosher salt; 1 cup (2 sticks) unsalted buttercut into piecesat room temperatureplus more for greasing; 2/3 cup NESTLÉ LA LECHERA Sweetened Condensed Milk; 2 to 3 cups frozen lite whipped toppingthawed

Make It

Step 1

Preheat oven to 350° F. Grease and flour 13 x 9-inch baking pan.

Step 2

Whisk eggs in medium bowl. Add ½ cup horchata, vanilla extract and almond extract; whisk to combine. Set aside.

Step 3

Combine flour, sugar, baking powder, cinnamon and salt in large mixer bowl. Gradually beat in butter, a few pieces at a time, until mixture is crumbly (should be size of peas).

Step 4

Add half of the egg mixture and beat for about 1 minute on medium-high speed until thick and smooth. Add remaining egg mixture and beat for about 30 seconds or until creamy. Spoon into prepared pan.

Step 5

Bake for 30 to 35 minutes or until wooden pick inserted in cake comes out clean. Cool on wire rack while making sauce.

Step 6

Combine sweetened condensed milk and remaining ½ cup horchata in medium bowl. Poke holes all over cake with wooden skewer or chopstick; pour over cake allowing sauce to sink in. Top with whipped topping; refrigerate for 1 hour. Dust with cinnamon before serving.